Payapaya salad with BBQ tofu /beef /chicken /prawn
Ingredients - Serves 4
- Sweet and sour Kumquat dressing
- 4 tablespoons of kumquat juice (“nước tắc”)
- 4 tablespoons of sugar
- 4 tbsp Nuoc Mam (fish sauce)
- 2 teaspoons of minced garlic (“tỏi”)
- 4 teaspoons of minced red long chili (medium spicy)
- A pinch of salt
Salad
- 280 g Paypaya
- 200 g onion cut in Julienne (“hành tây”)
- 120 g carrot cut in fancy Julienne
- 200 gr bbq chicken /tofu /200gr beef /prawn
- 4 stems of Vietnamese basil cut in Jullienne (“húng quế”)
- 20 g of fried sliced garlic (“tỏi”)
- 40 g of fried shallots (“hành tím”)
- 40 g of roasted peanuts
Method
Dressing
- In a bowl add Kumquat juice, sugar and fish sauce. Whisk until the sugar is completely dissolved
- Then add about 2 teaspoons of garlic and 3 to 4 teaspoons of chopped chili. Taste it first, and adjust with salt, chili as your convenience. (If the taste is too strong add 1 tablespoon of water).
Salad
- Use Vietnamese Peeler slicing Paypaya then Using Fancy Knife or Chopping Knife to cut into small pieces then combine all salad ingredients prepared as above, and mix well.
- Add the salad dressing and toss gently.
- Arrange the salad on a serving plate. Sprinkle with the crushed peanuts, fried shallots and garlic and serve immediately.
BBQ bbq chicken /tofu /prawn
Ingredients :
- Lemongrass minced 1tbsp
- Ginger Minced 1tbsp
- Sugar 1tsp
- Fish sauce 1tsp
- Oyster sauce 1tsp
- Black Pepper 1tsp
- Chilli or Chilli sauce 1tsp
- Garlic Minced 1tsp
- Clean Pork 200gr /chicken /tofu 200gr /beef 200gr
- Five Spicy Powder 1 pinch
- Oil 1tbsp
Method :
- Mixed well all ingredients together then add 1 tbsp oil in the Last Minutes .Rest 15 minutes
- BBQ On The Char- Coal until the Colour Golden Brown
